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Baked Macaroni Loaf

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Ingredients
  Unbroken macaroni 8 Ounce (1 Package)
  Salt 1 Tablespoon
  Boiling water 2 Quart
  Chopped green pepper 1 Tablespoon
  Chopped onion 2 Tablespoon
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Chopped pimiento 1 Tablespoon
  Eggs 3 , beaten
  Milk 1 1⁄2 Cup (24 tbs)
  Dry bread crumbs 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Grated american cheese 1⁄2 Pound
Directions

Dip ends of macaroni into boiling salted water, slowly pushing rest in as ends become softened.
Cook, uncovered, until tender, about 20 minutes, occasionally lifting up macaroni gently with a fork to prevent sticking.
Drain, rinse with hot water.
Saute pepper, onion, and celery in butter in a saucepan 1 minute.
Stir in pimiento, eggs, milk, crumbs, salt and cheese.
Lay 1/4 of strands of macaroni in lengthwise layers in greased loaf pan 8 1/4 x 4 1/2 x 2 3/4 inches.
Pour in 1/4 of cheese mixture.
Repeat until all ingredients are used.
Bake in moderate oven (325° F.) 1 hour.
Turn out on a platter, serve with piping hot Tomato Sauce.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked

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